Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat eggs with whisk in medium bowl. Add milk to eggs and whisk. Add melted butter and whisk. | 2. Whisk together flour and salt in a small bowl. | 3. Add flour and salt to wet ingredients and whisk well until batter is smooth. | 4. Let sit for 1/2 hour. | 5. Adjust 1 burner to medium heat. Scoop a scant (a little less than) 1/4 cup of batter into a nonstick 8-inch fry pan, or crepe pan. There should be no need to add any oil. | 6. Move the batter quickly around the pan to evenly coat the bottom. | 7. Cook for 1-2 minutes each side, or until you see the sides of the crepe curl slightly. | 8. Continue with the remaining batter. | 9. Fill with your favorite sweets or savories while crepes are still warm. | 10. To store: | 11. While cooking, have a lined baking sheet handy to transfer the cooked crepes onto, so they don't overlap too much, and so any that aren't eaten can cool completely. | 12. Once cooled, stack the crepes, with a square of wax paper between each, and store in a Ziploc bag. | 13. Store in the refrigerator if planning on eating in a day, or store in the freezer for a month or so. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
milk	1	cup	used	552.0	13.296	5.496	57.216
butter	2	tablespoons	unsalted melted cooled	171.0	7.857	5.343	14.4
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1/2	teaspoon		-	-	-	-
greek yogurt				-	-	-	-
topping			whipped	-	-	-	-
berry				-	-	-	-
peanut butter				-	-	-	-
honey				-	-	-	-
banana				-	-	-	-
nutella				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.